Pineapple Casserole

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Pineapple casserole is a tasty treat that mixes sweet and savory flavors. This easy recipe takes just 5 minutes to prep and an hour to bake. You’ll love the mix of crushed and chunked pineapple for great texture.

The dish uses simple ingredients like brown sugar, eggs, and cinnamon. You can make it ahead of time and keep it in the fridge until you’re ready to bake. It’s perfect for holidays or any time you want a yummy side dish.

Exact Ingredients List

Here’s what you’ll need to make this tasty pineapple casserole:

• 1 can (20 oz) crushed pineapple, undrained
• 1 can (20 oz) pineapple chunks, drained (save 1/4 cup juice)
• 1/2 cup brown sugar
• 2 tablespoons cornstarch
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 1/2 teaspoon cinnamon

Mix the cornstarch with the saved pineapple juice. This helps thicken the casserole as it bakes.

Combine both types of pineapple, sugar, eggs, and vanilla in a bowl. Add the cornstarch mixture and stir well.

Pour everything into a baking dish. Put small bits of butter on top and sprinkle with cinnamon.

Bake at 350°F for 1 hour. The casserole is best served warm.

You can make this dish 1-2 days before you need it. Just keep it covered in the fridge and bake it when you’re ready to eat.

Instructions

Preheat your oven to 350°F (175°C).

Drain the can of pineapple chunks, keeping 1/4 cup of the juice. Mix the cornstarch into this juice until it dissolves fully.

In a large bowl, combine both cans of pineapple, brown sugar, beaten eggs, and vanilla extract. Stir in the cornstarch mixture you just made.

Pour everything into a baking dish. Use a 9×13 inch dish for best results.

Dot the top with small pieces of butter. Sprinkle cinnamon evenly over the surface.

Place the dish in your preheated oven. Bake for 60 minutes or until the top is golden brown.

Let it cool for a few minutes before serving. This casserole tastes best when it’s warm.

Tip: You can make this 1-2 days ahead. Just cover and store in the fridge, then bake when you’re ready to eat.

Possible Substitutes List

Can’t find pineapple? No worries! You have some tasty options to try in this casserole recipe. Here’s a list of substitutes you can use:

• Canned peaches
• Mango chunks
• Papaya pieces
• Apricot halves
• Canned fruit cocktail

For the crushed pineapple, you can use applesauce or pureed peaches. These will give a similar texture and sweetness.

Want to change up the flavor? Try swapping the brown sugar for:

• Honey
• Maple syrup
• Agave nectar

If you’re out of cornstarch, use all-purpose flour or arrowroot powder instead. They’ll help thicken the casserole just as well.

No vanilla extract? Use almond extract for a nutty twist. Or try coconut extract for a tropical vibe.

Butter can be replaced with coconut oil or margarine if needed. Each will add its own unique taste to the dish.

Remember, these swaps may change the flavor and texture a bit. But they’ll still give you a yummy fruit casserole to enjoy!

How To Make It Diabetes-Friendly

To make this pineapple casserole more suitable for people with diabetes, you can try a few simple swaps.

Replace the brown sugar with a sugar substitute like Splenda or stevia. Use 1/4 cup instead of 1/2 cup to cut down on sweetness and carbs.

Swap the cornstarch for almond flour. This lowers the carb count while adding healthy fats and protein.

Use egg whites instead of whole eggs to reduce fat and cholesterol.

Try these ingredient changes:

• 1/4 cup sugar substitute
• 2 Tbsp almond flour
• 4 egg whites, beaten

The rest of the recipe can stay the same. Mix and bake as directed.

You can also cut portion sizes to 1/2 cup servings. This lets you enjoy the casserole while keeping carbs in check.

Pair it with protein like grilled chicken to balance blood sugar. The fiber in pineapple helps slow sugar absorption too.

Remember to count this as part of your carb intake for the meal. Check with your doctor about how it fits your diet plan.

Tips, Tricks & Storing

For the best flavor, use fresh pineapple juice instead of canned. It adds a brighter taste to your casserole.

To make draining pineapple chunks easier, use a fine-mesh strainer over a bowl. This way, you can easily collect the juice you need.

Don’t overmix the ingredients. Gentle folding keeps the pineapple chunks intact for a nice texture.

For a golden-brown top, broil the casserole for 1-2 minutes after baking. Keep a close eye on it to avoid burning.

Leftovers stay good in the fridge for up to 3 days. Cover the dish tightly with plastic wrap or transfer to an airtight container.

You can freeze the casserole for up to 2 months. Wrap it well in foil and place in a freezer bag. Thaw in the fridge overnight before reheating.

To reheat, pop it in a 350°F oven for about 15 minutes or until warm through. You can also microwave individual portions for a quick snack.

For a fun twist, try adding some shredded coconut or chopped pecans to the topping. It gives extra crunch and flavor.